{(rater>id=100|name=Peanut Chocolate Whirls|type=rate|headline=off)}
Preheat: 350° | Yield: ~3 dozen | |
Prep: 0:00 | Wait: 0:00 | Cook: 0:00 |
In a mixing bowl, cream shortening, peanut butter and sugar. Add egg, milk and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture. Turn onto a lightly floured surface; roll into a 16-in x 12-in rectangle.
Melt chocolate chips; cool slightly. Spread over dough to within ½ in. of edges. Tightly roll up jelly-roll style, starting with a long side. Wrap in plastic wrap. Refrigerate for up to 30 minutes.
Unwrap and cut into ¼-in. slices. Place 1 in. apart on ungreased baking sheets. Bake at 350 for 8-10 minutes or until lightly browned. Remove to wire racks and cool.